This muffin is straightforward but heartwarming. Tastes more like a moist spice cake and keeps for days. When kabocha squash is in season in the fall, I make this all through the season.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- cooking spray
- 1 (2 pound) kabocha squash, seeded and cut into wedges
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons canola oil
- 1 tablespoon olive oil
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup apple cider
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
- Place kabocha squash skin-side down on the baking sheet.
- Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
- Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.
- Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.
- Substitute vanilla bean paste for the extract if desired.
- You can also bake the batter in a greased 8-inch pan for 28 minutes.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 102 mg |
| Sugars | 8 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very moist muffins with a sprinkling of powdered sugar of top. Thumbs up from teen sons.
Tasty recipe. We sub’d out all-purpose and whole wheat flours for almond and spelt (what we had in pantry). Reduced sugar by two tablespoons. Used apple cider vinegar (what we had) instead of apple cider, 1/4 cup as recipe noted, and came out fine. Overall muffin was super light and sweet enough. Recommend not using muffin cup liners are there is less to eat! These are inhaled four to five at a time!
These are excellent. I accidentally used apple cider vinegar instead of apple cider – an ingredient not available in my area- but I only used about 1.5 tbsp. Oops. Anyway, these are delicious!